Beet And Apple Salad

By á-170456

Ingredients

• 1 pound uncooked beets peeled and grated
• 1 pound Granny Smith apples peeled and grated
• 1/2 pound celery root peeled and grated
• 2 scallions diced
• 4 ounces apple juice
• 2 ounces sherry vinegar
• 4 ounces olive oil
• 2 bunches picked watercress
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside.

Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours.

Romove from refrigerator, toss in watercress and serve.

This recipe yields 10 servings.